The Best Cheesecake in Chicago

If our guest blogger, Jennifer Pieszak, ever wanted to chuck her career as an award-winning architectural lighting designer, she could open a beautifully lit bakery and there would be lines around the block for her superb cakes, desserts, muffins, cookies, scones and breads. I am honored she has chosen to share her “signature dessert,” The Best Cheesecake in Chicago. This black and white cheesecake is truly the best—it’s luscious, gorgeous, easy to make, and punctuated with chocolate.

Here’s what Jennifer wrote:

“When I was growing up in suburbia, Chicago and my grandmother came to represent the exotic and new. She lived on Chicago’s near north side in what is now the very trendy Lincoln Park district, and would always expose us to new cultures and foods when we came to visit.  She subscribed to Chicago Magazine, and when we were there we had to read about the latest new restaurants and things to do.

“When the magazine decided to do a piece on the best cheesecakes in Chicago, the timing was perfect. I had just finished up my first year at MIT, where my friends had agreed that if the stress ever got to be too much for us, we would end it all by eating an entire 11” Baby Watson cheesecake.

“The authors of the story were in the midst of tracking down the best cheesecakes from the finest restaurants. As they were in the final stages of their extensive testing, someone on the staff revealed that although the top six cheesecakes were good, her recipe for black and white cheesecake was even better. So, the recipe was included along with the other wining entries.

“It lived up to its promise. Simple to make, and with delicious results, it soon became my signature dessert. Who could resist the best recipe in Chicago?”

Le Crème de la Crème Cheesecake

From Chicago Magazine, May 1976

• 2 pounds cream cheese at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoons almond extract
• 1 ¾ cup sugar
• 4 eggs (large)
• 2 ounces unsweetened chocolate, melted and cooled
• 1/3 cup graham cracker crumbs
• 1 large milk chocolate bar

Preheat oven to 350ºF.

Beat cream cheese until smooth, then beat in flavorings and sugar. Beat well, then add eggs, one by one. Place 1/3 of the batter in a small bowl, add the melted chocolate and mix until smooth.

Butter an 8” round, 3” deep pan (Jennifer says: Do not use a springform—I use a porcelain soufflé dish). Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter into pan, until all has been used.

Bake cheesecake in the bottom third of a preheated 350ºF oven set in a pan filled with hot water. Bake for 90 minutes or until golden brown. Remove cheesecake pan from under pan of  water and cool on a rack until completely cool.

When cheesecake has reached room temperature, invert onto plate. Remove pan and sprinkle bottom with graham cracker crumbs. Then, invert onto serving platter so that cake is right side up. Refrigerate at least 5 or 6 hours.

While cake is chilling, make chocolate curls from chocolate bar. Cover top of cake with curls before serving.

Serves 10-12.

Click on the “recent comments” to the right to read about amazing grandmothers.